{"id":161032,"date":"2025-07-08T09:09:30","date_gmt":"2025-07-08T07:09:30","guid":{"rendered":"http:\/\/biocon-enzymes.com\/sectores\/enzims-postres-rebosteria\/"},"modified":"2025-12-10T13:52:43","modified_gmt":"2025-12-10T12:52:43","slug":"enzims-postres-rebosteria","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","title":{"rendered":"Enzims per a postres i rebosteria"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;431206&#8243; css=&#8221;.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}&#8221; border_color_type=&#8221;uncode-palette&#8221;]Gr\u00e0cies a la seva especificitat, permeten controlar processos cr\u00edtics com ara la fermentaci\u00f3, la retenci\u00f3 d&#8217;humitat o l&#8217;estabilitat estructural, fins i tot en formulacions complexes com les sense gluten. L&#8217;\u00fas millora la qualitat del producte final i facilita el desenvolupament de noves receptes m\u00e9s saludables, sostenibles i funcionals, sense comprometre ni la tradici\u00f3 ni la innovaci\u00f3.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;615085&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;703702&#8243;]Beneficis dels enzims a la rebosteria i postres[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;118686&#8243;]Les postres formen part essencial de lexperi\u00e8ncia gastron\u00f2mica. M\u00e9s enll\u00e0 del sabor, es valoren per la seva textura, frescor i aparen\u00e7a. Per aconseguir aquestes qualitats sense rec\u00f3rrer a additius artificials, els enzims ofereixen solucions naturals que transformen els ingredients durant el proc\u00e9s d&#8217;elaboraci\u00f3. Actuen directament sobre midons, prote\u00efnes i sucres, modificant-ne l&#8217;estructura i el comportament per optimitzar la qualitat final del producte.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161037&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;188603&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;823435&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-2.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;60&#8243; uncode_shortcode_id=&#8221;157232&#8243; title=&#8221;Enzima 01 Animation&#8221;][vc_column_text uncode_shortcode_id=&#8221;192353&#8243;]La seva incorporaci\u00f3 permet millorar la textura, real\u00e7ar les aromes, conservar la frescor per m\u00e9s temps i adaptar les receptes a noves demandes del mercat, com a productes sense gluten o amb millor perfil nutricional. A m\u00e9s, afavoreixen processos de producci\u00f3 m\u00e9s sostenibles, reduint l&#8217;\u00fas de recursos i minimitzant el malbaratament. Vegem-ne alguns exemples:[\/vc_column_text][vc_empty_space empty_h=&#8221;2&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;136928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Millora de la textura i estructura[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;116528&#8243;]Els enzims permeten obtenir masses, per exemple, m\u00e9s homog\u00e8nies, lleugeres i amb una millor retenci\u00f3 d&#8217;aire durant el fornejat. Aix\u00f2 es tradueix en una molla esponjosa i estable, amb una textura agradable al paladar. Enzims com les transglutaminases reforcen les xarxes proteiques, mentre que les amilases actuen sobre els midons per afavorir una fermentaci\u00f3 eficient i una expansi\u00f3 controlada durant la cocci\u00f3.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;137037&#8243; text_color_type=&#8221;uncode-palette&#8221;]Perllongament de la frescor[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;144980&#8243;]Despr\u00e9s de l&#8217;enfornat, alguns productes perden r\u00e0pidament la frescor a causa de la retrogradaci\u00f3 del mid\u00f3. Certs enzims ajuden a mantenir la humitat interna i retarden aquest proc\u00e9s, perllongant la textura tendra del producte sense necessitat de conservants artificials. Aix\u00f2 \u00e9s clau per a rebosteria industrial i productes amb llarga vida \u00fatil.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;141928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Potenciaci\u00f3 del sabor i l&#8217;aroma[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;783999&#8243;]Enzims com les proteases descomponen les prote\u00efnes en p\u00e8ptids i amino\u00e0cids que intensifiquen el sabor natural.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;758184&#8243; text_color_type=&#8221;uncode-palette&#8221;]4[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;345025&#8243; text_color_type=&#8221;uncode-palette&#8221;]Millora del valor nutricional[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;207281&#8243;]L&#8217;acci\u00f3 enzim\u00e0tica tamb\u00e9 permet augmentar la biodisponibilitat de nutrients. En descompondre macromol\u00e8cules en formes m\u00e9s simples, l&#8217;organisme pot absorbir millor els components beneficiosos de l&#8217;aliment. Aix\u00f2 \u00e9s especialment rellevant en productes pensats per a poblacions sensibles o amb requeriments espec\u00edfics.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;249666&#8243; text_color_type=&#8221;uncode-palette&#8221;]5[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;147641&#8243; text_color_type=&#8221;uncode-palette&#8221;]Reducci\u00f3 de costos i efici\u00e8ncia en els processos[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;969686&#8243;]L&#8217;\u00fas d&#8217;enzims accelera processos com la fermentaci\u00f3 i millora l&#8217;estabilitat de les masses, cosa que permet reduir temps d&#8217;elaboraci\u00f3, minimitzar minves i estandarditzar la qualitat. A llarg termini, aix\u00f2 es tradueix en una efici\u00e8ncia operativa m\u00e9s gran i reducci\u00f3 de costos.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;239242&#8243; text_color_type=&#8221;uncode-palette&#8221;]6[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;152946&#8243; text_color_type=&#8221;uncode-palette&#8221;]Desenvolupament de productes sense al\u00b7l\u00e8rgens[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;213908&#8243;]En formulacions sense gluten, els enzims ajuden a reproduir les propietats estructurals i sensorials del gluten, sense necessitat d&#8217;additius complexos. Combinacions espec\u00edfiques permeten eliminar la prote\u00efna del gluten de les mat\u00e8ries primeres o crear noves xarxes proteiques amb una funcionalitat similar, aconseguint resultats comparables als productes tradicionals.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;785602&#8243; css=&#8221;.vc_custom_1753090309449{padding-right: 18px !important;}&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; overlay_color=&#8221;color-138342&#8243; overlay_alpha=&#8221;100&#8243; overlay_animated=&#8221;yes&#8221; overlay_animated_1_color=&#8221;color-xsdn&#8221; overlay_animated_2_color=&#8221;color-131781&#8243; overlay_animated_speed=&#8221;1500&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;2\/3&#8243; uncode_shortcode_id=&#8221;150344&#8243; el_class=&#8221;banner-big full-rounded-right&#8221; overlay_color_type=&#8221;uncode-palette&#8221; overlay_animated_1_color_type=&#8221;uncode-palette&#8221; overlay_animated_2_color_type=&#8221;uncode-palette&#8221;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;220884&#8243; css=&#8221;.vc_custom_1750316264068{padding-left: 3% !important;}&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;105368&#8243;]Contacta&#8217;ns per desenvolupar solucions sense gluten[\/vc_custom_heading][vc_button button_color=&#8221;color-xsdn&#8221; hover_fx=&#8221;outlined&#8221; text_skin=&#8221;yes&#8221; border_width=&#8221;0&#8243; icon_position=&#8221;right&#8221; button_color_type=&#8221;uncode-palette&#8221; uncode_shortcode_id=&#8221;150510&#8243; icon=&#8221;fa fa-arrow-right2&#8243; link=&#8221;url:http%3A%2F%2Fbiocon-enzymes.com%2Fca%2Fcontacte%2F|title:Contacte|&#8221;]Descobreix com et podem ajudar[\/vc_button][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; uncode_shortcode_id=&#8221;946419&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8221;1\/3&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;690862&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;193480&#8243;]Enzims al panettone[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;111299&#8243;]El panettone \u00e9s un exemple ideal per mostrar el potencial dels enzims en rebosteria. Es tracta d&#8217;un producte t\u00e8cnicament exigent que requereix una estructura airejada, una molla el\u00e0stica, una aroma desenvolupada i una conservaci\u00f3 perllongada. Els enzims permeten assolir aquests objectius de forma natural i eficient.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161036&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;169494&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;739790&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;111110&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;192594&#8243;]Exemples pr\u00e0ctics[\/vc_custom_heading][vc_empty_space empty_h=&#8221;1&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;179242&#8243; text_color_type=&#8221;uncode-palette&#8221;]Estabilitat i volum en llargues fermentacions[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;302866&#8243;]En l&#8217;elaboraci\u00f3 del panettone, una fermentaci\u00f3 perllongada \u00e9s essencial per desenvolupar l&#8217;aroma i la textura adequats. La transglutaminasa s&#8217;utilitza per estabilitzar les prote\u00efnes presents a la massa, creant enlla\u00e7os creuats que en reforcen la xarxa interna. Aix\u00f2 permet que la massa suporti millor la fermentaci\u00f3 llarga sense perdre integritat, i que durant el fornejat mantingui el seu volum i forma amb una molla ben estructurada.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;644665&#8243; text_color_type=&#8221;uncode-palette&#8221;]Optimitzaci\u00f3 de l&#8217;activitat dels llevats[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;948411&#8243;]Durant la fermentaci\u00f3, les amilases actuen sobre els midons per alliberar sucres simples que serveixen com a aliment per als llevats. Aix\u00f2 genera una fermentaci\u00f3 m\u00e9s activa i homog\u00e8nia, que es tradueix en una producci\u00f3 m\u00e9s gran de gasos i, per tant, en una textura m\u00e9s lleugera i airejada. A m\u00e9s, millora el perfil arom\u00e0tic del panettone, potenciant-ne el sabor natural.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;117159&#8243; text_color_type=&#8221;uncode-palette&#8221;]Conservaci\u00f3 sense conservants[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;293714&#8243;]Despr\u00e9s de l&#8217;enfornat, certs enzims eviten que la molla s&#8217;endureixi r\u00e0pidament. En endarrerir la retrogradaci\u00f3 del mid\u00f3, contribueixen a mantenir la humitat del producte durant m\u00e9s temps. Aix\u00f2 es tradueix en una textura tendra i agradable durant diversos dies, cosa que amplia la vida \u00fatil sense necessitat de conservants artificials.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;133351&#8243; text_color_type=&#8221;uncode-palette&#8221;]Panettone sense gluten amb textura millorada[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;844904&#8243;]En versions sense gluten, l\u201fabs\u00e8ncia de la xarxa proteica del blat pot comprometre l\u201festructura. Per solucionar-ho, s&#8217;apliquen combinacions enzim\u00e0tiques com a proteases per modificar les prote\u00efnes presents i transglutaminases per crear noves unions entre elles. Aix\u00ed s&#8217;obt\u00e9 una massa amb la cohesi\u00f3 i elasticitat necess\u00e0ries per desenvolupar una bona molla, fins i tot sense gluten.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;116656&#8243; text_color_type=&#8221;uncode-palette&#8221;]Facilitat d&#8217;\u00fas en processos industrials o artesanals[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;489073&#8243;]Els enzims utilitzats en panettone s&#8217;integren f\u00e0cilment al proc\u00e9s. Poden afegir-se a la fase de barreja o fermentaci\u00f3 sense modificar la resta de la recepta. La seva dosificaci\u00f3 \u00e9s baixa i la seva efic\u00e0cia alta, cosa que permet resultats consistents sense afectar negativament el sabor ni la percepci\u00f3 natural del producte.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;431206&#8243; css=&#8221;.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: [&hellip;]<\/p>\n","protected":false},"featured_media":155940,"menu_order":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-161032","sectores","type-sectores","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Enzims per a Rebosteria i Postres - Biocon<\/title>\n<meta name=\"description\" content=\"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enzims per a Rebosteria i Postres - Biocon\" \/>\n<meta property=\"og:description\" content=\"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/\" \/>\n<meta property=\"og:site_name\" content=\"Biocon Enzymes\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-10T12:52:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"16 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/\",\"url\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/\",\"name\":\"Enzims per a Rebosteria i Postres - Biocon\",\"isPartOf\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg\",\"datePublished\":\"2025-07-08T07:09:30+00:00\",\"dateModified\":\"2025-12-10T12:52:43+00:00\",\"description\":\"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!\",\"breadcrumb\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#breadcrumb\"},\"inLanguage\":\"ca\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"ca\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage\",\"url\":\"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg\",\"contentUrl\":\"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg\",\"width\":1920,\"height\":2560,\"caption\":\"Enzimas para postres y resposter\u00eda\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/biocon-enzymes.com\/ca\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Enzims per a postres i rebosteria\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#website\",\"url\":\"https:\/\/biocon-enzymes.com\/ca\/\",\"name\":\"Biocon Enzymes\",\"description\":\"Fabricantes de enzimas personalizadas para la industria\",\"publisher\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/biocon-enzymes.com\/ca\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"ca\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#organization\",\"name\":\"Biocon Enzymes\",\"url\":\"https:\/\/biocon-enzymes.com\/ca\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"ca\",\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#\/schema\/logo\/image\/\",\"url\":\"http:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/08\/Logo-Biocon.jpg\",\"contentUrl\":\"http:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/08\/Logo-Biocon.jpg\",\"width\":200,\"height\":200,\"caption\":\"Biocon Enzymes\"},\"image\":{\"@id\":\"https:\/\/biocon-enzymes.com\/ca\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.linkedin.com\/company\/biocon-es\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Enzims per a Rebosteria i Postres - Biocon","description":"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","og_locale":"ca_ES","og_type":"article","og_title":"Enzims per a Rebosteria i Postres - Biocon","og_description":"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!","og_url":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","og_site_name":"Biocon Enzymes","article_modified_time":"2025-12-10T12:52:43+00:00","og_image":[{"width":1920,"height":2560,"url":"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Temps estimat de lectura":"16 minuts"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","url":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/","name":"Enzims per a Rebosteria i Postres - Biocon","isPartOf":{"@id":"https:\/\/biocon-enzymes.com\/ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage"},"image":{"@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage"},"thumbnailUrl":"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg","datePublished":"2025-07-08T07:09:30+00:00","dateModified":"2025-12-10T12:52:43+00:00","description":"Coneix com els enzims per a rebosteria milloren la textura, el sabor i la conservaci\u00f3 de les postres. Optimitza els teus processos!","breadcrumb":{"@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#breadcrumb"},"inLanguage":"ca","potentialAction":[{"@type":"ReadAction","target":["https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/"]}]},{"@type":"ImageObject","inLanguage":"ca","@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#primaryimage","url":"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg","contentUrl":"https:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/06\/photo-1694496982831-d798852631da-scaled.jpeg","width":1920,"height":2560,"caption":"Enzimas para postres y resposter\u00eda"},{"@type":"BreadcrumbList","@id":"https:\/\/biocon-enzymes.com\/ca\/sectores\/enzims-postres-rebosteria\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/biocon-enzymes.com\/ca\/"},{"@type":"ListItem","position":2,"name":"Enzims per a postres i rebosteria"}]},{"@type":"WebSite","@id":"https:\/\/biocon-enzymes.com\/ca\/#website","url":"https:\/\/biocon-enzymes.com\/ca\/","name":"Biocon Enzymes","description":"Fabricantes de enzimas personalizadas para la industria","publisher":{"@id":"https:\/\/biocon-enzymes.com\/ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/biocon-enzymes.com\/ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"ca"},{"@type":"Organization","@id":"https:\/\/biocon-enzymes.com\/ca\/#organization","name":"Biocon Enzymes","url":"https:\/\/biocon-enzymes.com\/ca\/","logo":{"@type":"ImageObject","inLanguage":"ca","@id":"https:\/\/biocon-enzymes.com\/ca\/#\/schema\/logo\/image\/","url":"http:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/08\/Logo-Biocon.jpg","contentUrl":"http:\/\/biocon-enzymes.com\/wp-content\/uploads\/2025\/08\/Logo-Biocon.jpg","width":200,"height":200,"caption":"Biocon Enzymes"},"image":{"@id":"https:\/\/biocon-enzymes.com\/ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.linkedin.com\/company\/biocon-es\/"]}]}},"_links":{"self":[{"href":"https:\/\/biocon-enzymes.com\/ca\/wp-json\/wp\/v2\/sectores\/161032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biocon-enzymes.com\/ca\/wp-json\/wp\/v2\/sectores"}],"about":[{"href":"https:\/\/biocon-enzymes.com\/ca\/wp-json\/wp\/v2\/types\/sectores"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biocon-enzymes.com\/ca\/wp-json\/wp\/v2\/media\/155940"}],"wp:attachment":[{"href":"https:\/\/biocon-enzymes.com\/ca\/wp-json\/wp\/v2\/media?parent=161032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}